Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu)

Name: Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps butter; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 340 grams porcini mushrooms, stems removed, finely chopped, may substitute portobellos; 118 milliliters dry red wine; 4 eggs; 59 milliliters extra virgin olive oil; 4 liters flour; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 medium Spanish onion, finely chopped; 4 servings Parmigiano-Reggiano, for grating; 4 servings Salt, to taste; 4 servings Salt and pepper

Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu) might be just the main course you are searching for. One portion of this dish contains about 79g of protein, 48g of fat, and a total of 2583 calories. This recipe serves 4. This recipe covers 73% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, garlic cloves, wine, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Divide the prepared pasta dough into three balls of equal size.

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Pasta Dough

Roll each ball out to the thinnest setting on a pasta rolling machine. Then, using the machine or a sharp knife, cut each sheet of pasta into ribbons of 1/3-inch thickness.

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Pasta

Roll

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Knife

Place the ribbons on a sheet tray dusted with flour, and cover the tray with a clean, damp dish towel until ready to cook.

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All Purpose Flour

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Kitchen Towels

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

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Water

Salt

In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking.

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Olive Oil

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Frying Pan

Add the onions and cook over high heat for 5 minutes, until onions are light golden brown.

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Onion

Add the mushroom pieces and continue cooking until they have given up most of their water, about 9 to10 more minutes.

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Mushrooms

Water

Add the wine and the tomato sauce, butter and salt and pepper to taste and reduce heat to medium. Cook for 5 more minutes, until mixture is of a ragu consistency.

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Salt And Pepper

Tomato Sauce

Butter

Wine

Meanwhile, cook the pasta in the boiling water for 1 minute.

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Pasta

Water

Drain the pasta, reserving the cooking water, and add the pasta to the ragu. Toss over high heat one minute to coat the pasta. Divide the pasta evenly among four warmed pasta bowls, grate Parmigiano over and serve immediately.

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Parmigiano Reggiano

Pasta

Water

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Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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Sauce